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Modeled after a popular New York eatery, the groundbreaking technique transforms typically wasted outer salad leaves into a smooth herbaceous “mayonnaise”. It’s a ingenious way to cut down on leftovers while creating something delicious and adaptable.

The Reason Use External Lettuce Leaves?

These external leaves are nature’s protective wrapping, shielding the tender inner leaves. While recycling produce trimmings is a fundamental sustainable practice, finding new uses for them is additionally beneficial. Turning surplus ingredients into rich compost avoids dump buildup, where it can emit methane, a powerful climate issue.

It’s rather radical if you consider over it: produce decomposes and becomes the ideal growing medium to feed more plants, thus completing the cycle and honoring the cycle of growth.

Yet, with more than thirty percent surplus food being produced than required, consuming valuable resources efficiently is essential. Reducing waste not only saves cash but also promotes a more eco-friendly lifestyle.

The Green “Mayonnaise” Recipe

The adaptable recipe functions with any variety of lettuce and seeds. By incorporating one entire egg, you eliminate the hassle to repurpose an leftover egg white. This result is an creamy, nutty dressing that works beautifully with greens, roasted veggies, grilled poultry, noodles, or rice.

Serves 2

For the Green Emulsion (Makes approximately 200g)

• 100g butter
• 50 grams external salad leaves from two little gems, rinsed and dried
• 20 grams shelled salted pistachios – white nuts like pine nuts assist maintain a vivid green, but any seeds can work
• One medium entire egg

To Make the Salad

• 2 romaine or butter lettuces, split longwise
• Cold-pressed olive oil, as needed
• Lemon juice or apple cider vinegar, to taste
• One small bunch fresh greens (such as dill), sprigs left intact, stalks thinly chopped

Steps

First making the mayonnaise. Melt the fat in a small pot, add the outer salad leaves, place a lid and cook for approximately 60 seconds, stirring once or twice, until they have wilted. Pour this mixture into the jug of a stick blender, add the pistachios and whole egg, then process until creamy. If needed, add extra seeds to get a mayonnaise-like texture. Keep in an sealed container in the refrigerator for as long as 3 days.

For assemble the salad, sprinkle each lettuce portion with oil and lemon juice, then salt generously. Dress with a tight drizzle of the herb emulsion, then top with the greens. Arrange on 2 dishes and enjoy immediately.